This is the mainstay of most Mexican meals. At a family meal, we often dispensed with the formality of silverware. A tortilla served very nicely to scoop up food. Of course, when we had company we used knives and forks, but somehow the beans just didn't taste the same.
Ingredients
12 cups flour
2 T baking powder
1 ½ T salt
1 lb lard
Directions
Mix all ingredients well. Knead until dough is smooth (3-5 minutes). Roll dough into a large ball and cover with a thin coat of lard. Let sit for 20 to 30 minutes. Divide into small golfball sized portions. With a rolling pin, roll out each testal (doughball) using a small amount of flour on the rolling surface to keep tortilla from sticking. Cook on a hot comal (griddle) on each side until cooked.
If dietary considerations outweigh authenticity, you may substitute vegetable shortening for the lard.
| Home | Recipes | Birthdays | Anniversaries |